Tea wine is a Chinese traditional alcoholic drink made by cereal and tea leaves. It is rich in tea polyphenols, caffeine, amino acids, and protons and possesses various healthcare functions. In this work, electrochemical methods, as well as density functional theory (DFT) calculations, were adopted to reveal the proton-coupled electron-transfer process of catechin in tea wine. The electrochemical results showed that the catechin preferred hydrogen-bonding with ethanol and formed molecular clusters. Thus, the direct electron-transfer process of catechin changed to proton-coupled electron transfer. This procedure reduced the energy barrier of the redox reaction and enhanced the anti-oxidative capacity. Subsequently, DFT calculations were employed to explore the bond length, bond energy, and HOMO–LUMO energy gap of catechin, which confirmed the above-mentioned mechanism. Our work offers some positive value for the scientific promotion of traditional food and a greater understanding of the health mechanisms in terms of chemistry.
Ying Li,Hexiang Qiu,Zhiwei Sun,Lanhua Liu,Yousheng Wang,Dongdong Mu,Xuefeng Wu,Xingjiang Li
Honey tea wine is a kind of alcoholic drink made from green tea and honey by yeast. However, the mechanisms behind flavor variations caused by different microbial strains remain unclear. This study aims to compare the metabolic profiles of honey tea wine under single and mixed-culture fermentation using untargeted metabolomics. Results showed that mixed fermentation reduced ethanol content by 0.51% ( ν /v) but increased total phenols and flavonoids by 0.44 g/L and 0.34 g/L, respectively, compared to single fermentation. The mixed fermentation exhibited a greater diversity of volatile compounds and higher concentration levels compared to the single fermentation, with esters showing significantly elevated content. Differential metabolite analysis revealed that nucleotides, amino acids, sugars, and organic acids were key discriminators, linked to seven major metabolic pathways, including purine and pyruvate metabolism. Mixed fermentation significantly enhanced the content of bioactive compounds, including vitamins and protocatechuic acid. Our findings establish the metabolic framework and production protocol of honey wine tea, offering mechanistic insights to enhance tea and honey resource utilization via advanced processing strategies.
危险品化学品经营许可证（带存储）